Raspberry White Chocolate Cheesecake
From
ecmo
16 years ago
How to make it
- In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to a boil, and continue boiling 5 minutes, or until sauce thickens. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of the batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top.
- Swirl batter with the tip of a knife to create a marbled effect.
- Place cake on top of 2 layers of aluminum foil and curl foil up the sides of the pan to prevent water from getting in. Place foil wrapped cake in a large roasting pan and fill roasting pan with hot tap water - about half way up the cake side.
- Bake for 55 to 60 minutes, or until filling is set. Remove from oven and let cool at room temperature for a few hours. Once cool, cover with plastic wrap and refrigerate for 8 hours before removing from pan.
- Serve with remaining raspberry sauce and fresh raspberries.
People Who Like This Dish 1
The Rating
Reviewed by 0 people
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments